Recipe by winkki
I had never thought of celery as the basis of a dish until I saw this recipe in the "Betty Crocker's New Int'l Cookbook" almost 15 yrs ago. Honestly I only tried it because we were on such a tight budget that I had no other veggies in the house one night. Boy, were we surprised! We have it fairly frequently, even when we don't have the cheese on hand, and it's a great conversation piece at dinner parties because it's so unexpected, so simple, and yet so good. When I want something totally vegan, I just substitute veggie broth for the chicken bouillon.
- 6 large celery ribs, cut in 2 inch pieces (about 4 cups)
- 3⁄4 cup water
- 1⁄2 teaspoon instant chicken bouillon
- 2 tablespoons margarine or 2 tablespoons butter
- 1⁄4 cup grated parmesan cheese
- snipped parsley